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Creamy Curried Lentil Soup


Winter has finally arrived in L.A., rainy days and gloomy skies. All I want to do is curl up in bed, drink hot tea, and enjoy comfort foods. My version of heart-warming comfort food is a creamy veggie juice in a bowl 😉

I made three batches of different soups this week, my Creamy Curried Lentil was my favorite. I added lots of yellow curry to my lentils which is full of turmeric and is mildly spiced, aromatic and so savory. The addition of cayenne warmed everything up. I used red lentils, because they simply blend beautifully and lentils have the highest protein, by weight of ANY plant-based food. They are an easy substitute for animal protein in any recipe and they are loaded with fiber.

I love having soups in the fridge all winter long for a healthy breakfast, snack, lunch or dinner!

Creamy Curried Lentil Soup

Serves 4


3 T organic coconut oil

1 large yellow onion, chopped

3 medium stalks organic celery, chopped

2 large carrots, chopped

2 large cloves garlic, chopped

1 inch fresh ginger, grated

2 ½ T yellow curry powder

1 T sea salt

½ tsp. cayenne powder

1 bay leaf

1 cup dried red lentils

3 cups water (for soaking lentils)

4 cups organic vegetable or chicken stock

16 ounces organic full fat coconut milk

Optional garnish: cilantro, diced green onion, pepitas, pumpkin seed oil


Soak the dried lentils over night in 3 cups of water, add a squeeze of lemon. This will help in digestion and absorption of the nutrients (you can use un-soaked or sprouted lentils if preferred).

Prepare the onion, celery, carrot, garlic, and ginger and set aside. Heat coconut oil in a large soup pan or stockpot over medium high heat. Once heated, add the chopped vegetables, garlic and ginger and stir continuously over medium heat for 8-10 minutes to prevent garlic from burning and to allow vegetables to soften.

Once vegetables are softened and onions are translucent, add the curry powder, cayenne, salt, and bay leaf. Stir well and saute for another 2-3 minutes to blend the flavors. Add the strained lentils and vegetable or chicken stock (making sure lentils are covered by the stock, if needed add more).

Allow soup to simmer for 15-20 minutes on medium low. When lentils are softened, add the coconut milk and stir well. Very carefully add the cooked soup mixture into a high-powered blender or Vitamix. Blend well, until soup is pureed and creamy. Add back to pot and serve warm. You can garnish with cilantro, pepitas, or pumpkin seed oil.



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